8 oz. cream cheese, softened
1 egg
1/4 c. sugar
1 tsp. vanilla extract
1 c. dark brown sugar
8 tbsp. butter, room temperature
2 eggs, room temperature
1 c. pureed pumpkin (not pie filling)
2 1/2 c. flour
2 1/2 tsp. baking powder
1/ tsp. baking soda
1/2 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground ginger
1 c. buttermilk
3/4 c. chopped walnuts
1 c. semi-sweet chocolate chips

GLAZE:

2 tbsp. butter
2 tbsp. cocoa
2 tbsp. water
1 c. powdered sugar
1/2 tsp. vanilla extract

Blend cream cheese, 1 egg, 1/4 cup sugar, and vanilla thoroughly and set aside for filling. Preheat oven to 350 degrees. Grease and flour a 2-quart bundt pan. Cream dark sugar and 8 tablespoons butter together, beating until fluffy. Add 2 eggs, one at a time, until thoroughly blended. Stir in pumpkin. Sift flour, baking powder, baking soda, allspice, cinnamon, and ginger together and add slowly to pumpkin mixture until completely blended. Pour buttermilk in 1/4 cup at a time. Finally add nuts and chocolate chips and mix by hand.

Pour slightly less than half batter into prepared pan and smooth the surface. With a spoon, create a trough in center of batter (don't touch sides) about 1 1/2 inches deep. Slowly spoon cream cheese filling into trough. Gently spoon remaining batter on top. Smooth the top and place in middle of oven rack. Bake for 45 minutes. Allow to cool 1 hour in pan.

CHOCOLATE GLAZE: Melt 2 tablespoons butter in saucepan over low heat; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat. Blend in confectioners sugar and 1/2 teaspoon vanilla extract. Pour over top of cake, letting it drizzle down sides. Keep cake in refrigerator.